insider extras

Steak Sandwiches: Superbowl Recipe

A little about the Chef:
While attending Kendall College in 2006, after studying at DePaul University in Chicago, Donny began working at the now-shuttered Leopold as a line cook. There, he was introduced to the principles of making everything “from scratch” and taking his craft seriously. Named by Zagat as one of the 2016 Under-the-Radar Chefs to Know in Chicago, Donny is a natural teacher with a desire to improve and make things better than the day before.

Members log in below to get snackin' for the Superbowl!

To celebrate Super Bowl LII, Gannett is supporting Taste of the NFL and their chef partners all season long. Now in its 27th year, Taste of the NFL’s mission is to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $26 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 200 million new meals for Americans in need. 100% of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit: www.kickhungerchallenge.com

Instructions:
1.Turn on broiler function on your oven and set to 500 degrees
2.Toss the Cipollini onions and red peppers in canola oil and season with 1 tsp salt
3.On a baking sheet line up the seasoned veggies and place under the broiler
4.Roast and turn veggies until all sides are charred. Check every 2-3 minutes to prevent burning.
5.Remove veggies from broiler and place the red peppers in a bowl and cover with plastic wrap for three minutes. Set Cipollini aside to cool.
6.After 3 minutes remove the red peppers and gently remove the charred skin and seeds.
Disregard skins and seeds.
7.Cut the peppers and Cipollini to a medium dice and place in a non-reactive container.
8.Pour the sherry vinegar on top and let marinade for 20 min
9.Add the honey, remaining kosher salt, and olive oil
10. Serve room temperature

Instructions:
1. Rough chop garlic cloves
2.Add 1 cup mayo, chopped garlic to a blender and mix until the garlic is pureed into the mayo
3.Transfer to a bowl and add remaining mayonnaise, lemon juice, and salt

Instructions:
1. Turn oven on 400 degrees
2. Season the steak evenly with kosher salt
3. Heat a sauté pan with canola oil until the oil is barely smoking.
4. Add seasoned steak into hot pan. Turn heat down to medium.
5. Sear steak until it is nice and brown (about 2-3 minutes) and flip. Sear the second side (another 2-3 minutes depending on thickness)
6. Let rest 7-8 minutes. It should be a nice medium rare.
7. While the steak is resting. Cut the ciabatta in half lengthwise. Spread butter on the inside of the bread and toast in the oven until the inside is toasted but not burnt (4-5 minutes)
8. Spread garlic aioli on the toasted side both the top half and bottom half of the bread.
9. Add arugula to the bottom half of the bread.
10. Slice the steak thinly on an angle against the grain of the meat.
11. Layer the stead on top of the arugula.
12. Spoon over the agrodolce.
13. Top with the bread and cut into 4 pieces.

Details

Can't see the details? Log in below.

If you’re already a subscriber, you’re all set! Simply log in or register to access.